Soft Lemon Blueberry Loaf Cake
Discover the perfect balance of tart lemon and sweet blueberries in this Soft Lemon Blueberry Loaf Cake recipe. Perfect for any occasion!
Equipment
- 1 9x5 inch loaf pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan. Gather all your ingredients and ensure they are at room temperature.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the lemon zest and juice.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Slice the cooled cake and serve it with tea or coffee. Optionally, dust with powdered sugar or drizzle with lemon glaze for an extra touch.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for even mixing. To prevent blueberries from sinking, toss them in flour before adding to the batter. Check cake doneness with a toothpick; it should come out clean or with a few moist crumbs.
Ingredient Substitutions: You can use frozen blueberries if fresh ones aren't available. Substitute Greek yogurt for buttermilk for a thicker texture.
How to Serve: Best served with tea or coffee. Optionally, dust with powdered sugar or drizzle with lemon glaze.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Bake the cake a day in advance and store it in an airtight container to let the flavors meld together.
Ingredient Substitutions: You can use frozen blueberries if fresh ones aren't available. Substitute Greek yogurt for buttermilk for a thicker texture.
How to Serve: Best served with tea or coffee. Optionally, dust with powdered sugar or drizzle with lemon glaze.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Bake the cake a day in advance and store it in an airtight container to let the flavors meld together.